Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

You Asked for It: Prosciutto-wrapped, Blackened Tuna with Queso Fresco & Basil over Anaheim Chile–Corn Puree

Specifically, Behind the Burner asked for it, which means you can see me making it once the segment airs in January.

In the meantime, unleash your own cooking urges with the recipe below—or swing by Poe’s Kitchen and I’ll make it just for you!

Prosciutto-wrapped, Blackened Tuna with Queso Fresco & Basil over Anaheim Chile–Corn Puree

Yields 24 holiday hors d’oeuvres, 6 starters or 4 main courses

For the Anaheim chile–corn puree

2 c. fresh corn kernels
2 ears corn, grilled and sliced into coins
Olive oil
2 c. water, plus water for boiling
1 Anaheim chile, chopped with seeds
1/2 jalapeño, chopped & deseeded
1/2 t. shallots
1/2 t. garlic
Heavy cream
Salt and pepper to taste

Place fresh corn kernels with a touch of olive oil in hot pan. Add shallots, garlic, and water; reduce by 1/3.

Add kernels, along with cob coins, to a pot of boiling water. Allow to cook 5-10 minutes, then remove from heat.

Add chiles; place mixture in a blender and puree into a fine sauce. Add heavy cream as needed.

Strain the sauce and allow the cream to reduce by 1/3.

For the tuna
Poe-co Loco Dust

2 T. ground cumin
2 T. dark chile powder
2 T. paprika
2 T. garlic powder
2 T. dried oregano
2 T. ground coriander
2 T. white pepper

Combine all ingredients and reserve.

24 paper-thin slices prosciutto
24 basil leaves
24  oz. (about 2 lbs.) tuna filet, cut into 24 squares
24 thin squares of queso fresco (if you cannot locate this cheese, substitute fresh mozzarella)
Olive oil

On a cutting board, lay out sliced prosciutto.

Completely cover the tuna in Poe Co Loco Dust and place the seasoned tuna in the center of each prosciutto slice. Top with a leaf of basil and a piece of cheese. Wrap prosciutto around tuna and secure with a toothpick.

Heat oil in a saute pan and sear tuna for about 30 seconds per side, or until medium rare.

To impress your friends, spoon some corn puree onto a plate, then place the tuna on top and enjoy.

Advertisements

2 Comments»

  Chels wrote @

YUM! This is, by far, one of my most favorite appetizers. So much goodness in each bite! 🙂 🙂 🙂

  poeskitchen wrote @

So glad you like it!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: